I set my peppers in a glass pie dish, added water, and covered with a glass mixing bowl to soften the peppers. I didn't like the idea of microwaving them again after stuffing them, so I cooked them for about 30 minutes at 350. I also topped with a little bit of reduced fat feta. Lots of flavor and filling. I would definitely make this again.
Moroccan-Style Stuffed Peppers
From EatingWell: January/February 2012
Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.
6 Reviews for Moroccan-Style Stuffed Peppers
i substituted grass fed veal, added pignoli nuts, didn't have v-8 so used canned tomato sauce and red pepper soup. really scruptuous
This is Moroccan-style stuffed peppers. NOT Moroccan stuffed peppers. I guess I have to call my sis! tsk tsk
This dish is the perfect combination of sweet and savory. I made a vegetarian version using a soy-based hamburger substitute, and substituted quinoa for the rice. It was delicious and satisfying, even my husband and son who love their meat thought it was great! I even entered this dish into my company's International Food Festival and won third place!
as i do with most recipies i make, i try to make them more healthy. for this one i used ground turkey (also i had it in the freezer and it needed to get used) and wild rice. i also added a small can of diced tomatoes. the result was not very good. i felt the stuffing was on the sweet side- maybe it was the lack of fat from the ground beef. i don't think i will make this again.